175g soft brown sugar110g Butter6 tbsp. Double CreamPut all ingredients in a small saucepan and heat gently until the sugar has dissolved and you have a rich brown toffee sauce.Delicious poured over Sticky Toffee Pudding, Ice Cream (both!) or you can use it as a sweet dip for fruit or marshmallows (or both!)

One of our family favourites; we usually have this on Christmas Day, of course you can eat this at any time of year, provided you have enough space that is!75g Butter 150g Golden Sugar2 medium eggs, at room temperature, beaten175g Self Raising Gluten Free Flour, sifted1 tsp Xanthem Gum175g stoned dates, chopped very finely (by hand, or better still in a food processor)175ml boiling water½ tsp Good Quality Vanilla Essence2tsp Coffee Essence, preferably Camp¾ tsp Bicarbonate of Soda8 individual pudding basins, lightly oiled with groundnut oilBaking Tray.Preheat the oven to 180 deg C.Put the chopped dates in a bowl. Pour the boiling water on them.Add Vanilla and Coffee essence and the Bicarbonate of Soda. Put to one side.Cream the butter and sugar until the mixture is pale, light and fluffy.Gradually add the eggs, beating well between each addition.If it looks like it is ‘curdling’ (by adding too much egg at once), add a tablespoon of flour and make sure it is well mixed in before adding more egg.Fold in the flour using a large metal spoon.Fold in the date mixture, including the liquid.Divide the mixture between the pudding basins.Place on a baking tray and bake in the centre of the oven for 25 mins until the top of the puddings ‘spring back’, when pressed gently.To serve, slide a palette knife around the edge of each pudding and turn them out onto serving plates.If they have risen too much, and the tops are too rounded, slice a slither off so that they sit flat on the plate.Serve with toffee sauce (see above) These will freeze beautifully for up to one month.